Ingredients

The following ingredients have 3 Servings
  • 2 tbsp sesame seeds
  • 3 tbsp toasted sesame oil
  • ½ onion (diced)
  • 1 pepper (diced (I used ½ red, ½ orange))
  • 1 cup red cabbage (thinly sliced)
  • 2-3 kale leaves (torn)
  • 3 garlic cloves (minced)
  • 2 eggs (omit for a vegan dish)
  • 3 cups cooked brown rice
  • ¼ cup soy free soy sauce (or soy if preferred)
  • sea salt & fresh pepper (to taste)

Instruction

  • If you don’t have any cooked rice, now is the time to do it. 1 ½ cups of dry rice should yield about 3 cups of cooked
  • Toss sesame seeds into a large pan and set heat to medium. Stir the seeds every so often and cook for 2-3 minutes, until lightly toasted. Transfer seeds to a small bowl and set aside
  • Add toasted sesame oil to the pan and keep it over medium heat. Stir in the peppers, cabbage and onion, and season with sea salt and pepper
  • Stir fry the veggies until tender, about 5 minutes. Stir in the kale and once it’s wilted a bit, 2 minutes or so, stir in the minced garlic
  • If you are using eggs, now is the time to crack those into your pan on top of the veggies. Stir them well and keep scrambling them around the pan until they are cooked through
  • Add in the cooked brown rice and top with the soy-less soy sauce (or use soy if you prefer) and once again, stir everything together
  • Top with toasted sesame seeds and serve